Crushed-Blueberry Sauce

Ingredients

3 cups fresh blueberries or frozen, thawed (13 to 14 ounces), divided

2/3 cup (packed) golden brown sugar

2 teaspoons fresh lemon juice

1/2 teaspoon finely grated lemon peel

Pinch of salt

Preparation

Combine 11/2 cups blueberries and all
remaining ingredients in medium saucepan.
Stir over medium heat until sugar dissolves
and mixture comes to simmer, about 7
minutes. Reduce heat to medium-low and
simmer until berries are very soft and
liquid is syrupy, stirring often, about 7
minutes. Remove from heat; add remaining
blueberries. Using back of spoon, gently
press fresh blueberries against side of pan
until lightly crushed. DO AHEAD: Can be
made 2 days ahead. Cover and chill. Serve
chilled or rewarm before serving, if desired.

SELECT LATEST REVIEWS

I made this today (for the lemon cornmeal cake with lemon glaze) with fresh blueberries and it came out perfectly. I did not crush any of the blueberries, I thought it came out just as nice (and a little prettier) as is.

dpaget from Scottsdale AZ / 01.13.13

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Great recipe. I made
the following
substitutions and it
still worked very
well:
Substituted 1/2 cup
flour with whole
wheat
Substituted 1/4 cup
butter with apple
sauce
Used brown sugar,
and reduced quantity
to about half a cup
Added rind from 2
lemons
Added 1/2 lemon
juice to batter. Also added 1tsp poppy seeds.

A Cook from Chicago / 04.22.10

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I used frozen blueberries and maybe that's the difference but my sauce never got syrupy. The sauce itself was just okay... I made it for the lemon cornmeal cake which I felt didn't need the sauce. I will definitely be making the cake again soon but sans the blueberry sauce.

A Cook from New York, NY / 03.01.10

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Really good over lemon ice cream

A Cook from San Mateo, CA / 11.27.09

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I don't know what went wrong...mine
NEVER got syrupy. Honestly, it was
tasty, but more trouble than it was
worth.

A Cook from san diego, ca / 09.23.09

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Was delicious with fresh berries. I cooked the blueberries longer and still didn't get to a "syrup" consistency, but it was still great with the cake. I used all of the glaze and found it to be a bit overwhelming. I wouldn't change the recipe, but would use less next time.

carlablalock from Palo Alto, CA / 06.23.09

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I used fresh blueberries and much less sugar, and it was a perfect topping for the lemon cornmeal cake.

A Cook from Arlington, VA / 05.25.09

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WONDERFUL PAIRING with the lemon cormeal cake. The sauce came out perfectly, had a very nice consistency. I did cut the recipe in half and it was plenty to serve w/ the cake, although leftovers would be great on anything!...waffles, pancakes. Will def make again.

AE27 from MINNEAPOLIS, MN / 05.04.09

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This goes perfectly with the cake. I made it with frozen blueberries and didn't find them to be a problem at all.

A Cook / 04.25.09

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Delicious and perfect with the cake. I cut the sugar in half and added more lemon juice. Especially like the extra pop of the berries added at the end.